Roasted Parsnip and Pear Soup
Silky autumn soup of caramelized roasted parsnips and ripe pears, blended with thyme and a pinch of nutmeg, finished with a swirl of cream.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
Let the parsnips get properly brown in the oven; those caramelized edges give the soup its deep, savory-sweet flavor without anything else. Pears vary in sweetness, so the lemon juice at the end is what balances the bowl. It keeps four days in the fridge and freezes well before the cream goes in.
Method
-
Heat the oven to 425°F. Toss the parsnips and pears with the olive oil and 1 teaspoon salt on a large rimmed baking sheet and tuck in the thyme sprigs.
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Roast , stirring once, until the parsnips are tender and browned at the edges.
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Discard the thyme stems. Melt the butter in a large pot over medium heat, add the roasted parsnips and pears, the water, nutmeg and pepper, and bring to a simmer. Cook .
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Blend until completely smooth, working in batches if needed and leaving the lid vented. Return to the pot and stir in the cream.
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Add the lemon juice, then taste and adjust the salt, adding a splash of hot water if the soup is too thick. Serve with a swirl of extra cream.
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